(adapted slightly from Kraft's recipe)
-makes 6 servings
A few notes: I prepped the ingredients and assembled the lasagna in the removable bowl of the slow cooker the night before and refrigerated it, covered, until the next day. I placed the bowl into the Crock Pot base, turned the heat on low, and let it go for just shy of 6 hours. Finally, regarding leftovers, I simply covered the bowl and returned it to the fridge, scooping out portions and reheating over the next two days; no sense in trying to transfer when I had a perfectly good container already in use.
1 pound lean ground beef
2 cloves garlic, minced
3 cups (24 ounces) jarred spaghetti sauce
1 cup water
1 (15 oz) container of ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 egg
6-7 lasagna noodles, uncooked (not the oven-ready kind)
In a large skillet, brown beef along with garlic, breaking up as it cooks, and drain. Stir in water and sauce. In a medium bowl, combine ricotta, 1 1/2 cups mozzarella, 2 tablespoons parmesan, oregano, pepper, and egg.
In the bottom of the slow cooker pot, spread 1 cup of the meat sauce. Top with 1 layer (half) of the lasagna noodles, breaking to fit. Top with half of the cheese mixture. Cover with 2 cups of the meat sauce, remaining half of noodles, then cheese mixture, and finally meat sauce. Cover with lid.
**At this point, you can place in refrigerator for up to 24 hours until ready to cook.
When ready to cook, place bowl in slow cooker and cook on low for 4 to 6 hours, or until liquid is absorbed. Sprinkle top with remaining 1/2 cup mozzarella and 2 tablespoons parmesan, and recover and let stand for 5 to 10 minutes or until cheese is melted. Serve and enjoy!
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